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Protein Granola Bars

If you’re anything like me, you want snacks that actually taste good and keep you full — without a long list of ingredients you can’t pronounce. These homemade protein granola bars have been on repeat in my kitchen lately because they’re simple, no-bake, and made with ingredients I almost always have on hand.

They’re packed with oats, natural peanut butter, and a mix of hemp, flax, and chia seeds, giving each bar about 10.5g of plant-based protein. They’re lightly sweetened with maple syrup, super chewy, and come together with about 10 minutes of hands-on time. I usually make a batch on the weekend, keep them in the fridge, and grab one whenever I need a quick breakfast or snack (especially before or after my work outs!)

Courses ,
Time
Prep Time: 12 mins Total Time: 12 mins
Description

Makes 8 bars
Protein per Bar: ~10.5grams
(2 hours refrigerate after prep)

Ingredients
    For the Granola Base
  • 1.5 Cups Rolled Oats
  • 1/2 Cup Natural Peanut Butter
  • 1/3 Cup Maple Syrup
  • 3 Tbsp Plant-Based Milk (I used Maïzly's Original Cornmilk)
  • 1 Tsp Vanilla Extract
  • 1/4 Tsp Sea Salt
    • Protein Mix-Ins
  • 1/4 Cup  Raw Hemp Hearts
  • 3 Tbsp Flaxseed Meal
  • 2 Tbsp Chia Seeds (I used Black Chia Seeds)
    • For the Drizzle (Optional)
  • 3 Tbsp Almond Butter
Instructions
  1. Wet Mixture

    In a medium saucepan over low heat, combine peanut butter, maple syrup, plant-based milk, vanilla extract, and salt.
    Warm gently while stirring until smooth and liquid, about 2–3 minutes.
    Remove from heat.

  2. Dry Ingredients

    In a large bowl, combine rolled oats, hemp seeds, flaxseed meal, and black chia seeds.
    Pour the warm wet mixture over the dry ingredients.
    Stir until all ingredients are evenly coated and a thick, sticky dough forms.

  3. Press into Pan

    Line a loaf pan or small square dish with parchment paper.
    Transfer the mixture into the pan.
    Press down very firmly and evenly using the back of a measuring cup or spatula.

  4. Drizzle

    Warm the almond butter slightly (about 10 seconds in the microwave or on the stovetop) until runny.
    Drizzle over the pressed granola base.

  5. Chill to Set

    Place the pan in the refrigerator for at least 2 hours, or until completely firm.

  6. Slice and Store

    Lift the granola slab out using the parchment paper.
    Cut into 8 bars.
    Wrap individually or store in an airtight container in the refrigerator for up to 2 weeks.

Read it online: https://itsromab.com/recipe/protein-granola-bars/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab